Fabulous 50!

One of the ways I deal with TK's frequent absences is to throw myself into Kitchen Window classes. Volunteering as a Culinary Assistant is another one of my other food-related changes in the past year. If you revel good food, talking to strangers, and enjoy hanging out with like-minded individuals, perhaps a CA role at KW is in your future!

I realised today that I have completed a milestone - class number fifty! That's a little staggering considering I only began in July 2010. What can I say, I'm a bit of an addict...

Unbeknownst to me, I "celebrated" by cooking up Gaeng Kari Gai, a yellow curry taught by KW's guest chef Joe Hatch-Surisook. Joe is co-owner and the Executive Chef at Sen Yai Sen Lek in Minneapolis, but most importantly, he's a great guy who has a passion for food.

The key ingredient is certainly the yellow curry paste. Here in Minneapolis you can purchase it at United Noodles - a mecca for all things Asian cuisine. Below is the recipe for this amazing dish.

Gaeng Kari Gai

(Serves 4)

Ingredients:

1 cup red potatoes, cut into large chunks

1/2 cup thick sliced carrots

1 - 19 oz can of coconut milk

3 - 4 Tbsp. Kari/yellow curry paste, Maesri brand

1 lb. chicken, boneless and skinless (thighs or breast), cut into bite-sized cubes

2 - 3 Tbsp. fish sauce

1 Tbsp. sugar

Method:

1. Boil the potatoes and carrots in water for about 5 minutes, drain and set aside.

2. Skim the thick coconut cream that sits at the top of the canned coconut milk until you have a 1/2 cup of cream. Set aside the remaining coconut milk.

3. In a medium sauce pan or pot, stir fry the coconut cream and kari/yellow curry paste over medium high heat until oil begins to separate from the coconut/curry mixture stirring frequently (approximately 5 minutes).

4. Add chicken, potatoes, carrots, and remaining coconut milk. Bring to a boil then reduce to a simmer.

5. Add fish sauce and sugar to taste. Allow to simmer for 5 minutes. Remove from heat. Serve with rice.

March Madness

It's been ages since my last post - I guess I realised that I'm a better cook than a writer. Over the past year there have been a few food-related changes - the most recent being an almost completed kitchen remodel in the 1926 Craftsman home we purchased in July 2010 (pictures to follow at a later date).

Since TK is gone on another work trip, I decided to resurrect the blog and force myself to cook in his absence. (He had me pegged that I'd settle on cereal and chocolate almond milk in his absence...the man knows me well.) So, that makes it "Operation Clean Out the Cupboards" as well as trying new recipes from my ever-growing stash.




Tonight's meal comes to us from the New York Times: Quinoa Salad with Lime Ginger Dressing and Shrimp. It was super easy, very tasty, and I'll be sure to make it again. The recipe is as follows:

DRESSING:

• 2 tablespoons lime juice, freshly squeezed if possible
• 1 tablespoon seasoned rice wine vinegar
• 1 teaspoon fresh ginger, minced (more to taste)
• 1 small garlic clove, minced
• salt, to taste
• 1 pinch cayenne
• 2 teaspoons sesame oil or 2 teaspoons walnut oil
• 1/4 cup canola oil
• 2 tablespoons buttermilk

SALAD:

• 3 cups cooked quinoa (3/4 uncooked)
• 4 scallions, white and light green parts, slicely thin
• 1 small cucumber, halved, seeded and thinly sliced on the diagonal
• 1/4 cup cilantro
• 12 - 16 cooked medium shrimp, peeled

Directions: In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.